J
jkirker
Guest
Just tried it again, different dates. Same results. 21 hours from time meat is on smoker till meat is done at 180*. Then rest.
I imagine that these numbers might be true if you're smoking at 190*, but too long at 225 or 235* for a 14 brisket to be sliced.
Is it my phone? I will try my desktop in the morning.
Thanks Chuck.. Previously you stated 36 hours which made me flip my lid.
As of right now, everything is based on general "rule of thumb" for starters until I can build more data into it for larger pieces of meat. It'll happen with more data. And yet, it will always be a guide - I just want it to be useful.